Method

Steam pumpkin and carrot until just tender, remove from steamer and set aside in a large bowl.

In a large pan, cook leek and zucchini in olive oil until translucent and tender, remove and add to bowl with pumpkin and carrot. Add to this mixture, chives, goat's cheese and basil. Toss briefly to combine then transfer mixture to baking tray.

In a medium size jug, combine eggs, parmesan cheese and seasoning. Mix well and pour into baking tray over vegetables.

Place in preheated oven, cook (35-45 minutes) until set in centre and golden.

Serve frittata in thick slices, (warm or cold), with tomato and rocket salad and a glass of your favourite red wine.